Description
Crispy, savory Korean vegetable pancakes (Yachaejeon) made with a mix of fresh veggies and a simple batter perfect for a healthy, flavorful dish any day of the week.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 2 eggs
- 1 cup cabbage, thinly sliced
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/4 cup spring onions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Vegetable oil for frying
- Optional: 1/4 cup red bell pepper, thinly sliced
- Optional: 1 tablespoon soy sauce
- Optional: 1 teaspoon sesame oil
- Optional: 1 tablespoon gochujang (Korean chili paste)
Instructions
- In a large mixing bowl, whisk together flour, water, and eggs until smooth.
- Add cabbage, carrots, zucchini, spring onions, and garlic. Stir until vegetables are evenly coated in batter.
- Season with salt and pepper. Add optional soy sauce or sesame oil if desired.
- Heat a non-stick skillet with a thin layer of oil over medium heat.
- Pour a ladleful of batter into skillet, spreading it thinly into a pancake shape.
- Cook for 3–4 minutes or until edges brown and bottom is golden.
- Flip and cook another 3–4 minutes until crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with remaining batter, adding more oil as needed.
- Cut pancakes into wedges and serve warm with dipping sauce.
Notes
Make sure the pan is hot before adding the batter to get extra crispiness. Don’t overcrowd the pan and avoid flipping too early for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: korean pancakes, vegetable pancake, yachaejeon, savory pancakes, crispy vegetable pancake